The 10 Principles draw from Cheryl’s experience consulting on sustainability for several of the world’s leading food industry brands and retailers, her academic background and prior experience working within the food industry.

In countries such as the U.S., consumers are responsible for about one-third of food waste, more than any other part of the food chain. To combat this, Bon Appétit pioneered removing trays from dining halls resulting in up to 30 percent less consumer waste. They also educated their consumers by weighing and measuring wasted food at dish return stations.

Just as companies evaluate their carbon, water and waste footprints, the CFP finally provides a tool that enables purchasers and brands to: benchmark and measure progress towards safer chemicals; recognize and reward suppliers for doing what matters most to retailers and customers; create greater accountability across value chains; encourage chemical information sharing; and provide a metric to compare and measure continuous improvement of suppliers.